July 13, 2011

It's the quick and simple treats that attract me the most. Those that you can whip up in a matter of a few minutes, using the ingredients you already have at hand. I admire those who can spend ages decorating a cake or making delectable desserts that require much patience and skills. I have neither, so I've always thought of myself as more of a rustic, casual, country-cook. Well I am a country-girl at heart and I think it'll always show in my cooking.

Whipped lingonberry porridge is one of the first things I always ask my mum to make when I go back home to Finland. I have loved this treat for as long as I can remember and it's one of the dishes I most miss from home. Along with rye bread, quark, wild berries and squeaky cheese, whipped lingonberry porridge is definitely on the top 5 of my favourite Finnish foods.

Now, there is an obvious lack of frozen lingonberries here in Sydney - so far I haven't found any. The second best option for those wanting to make any lingonberry dishes is, in my opinion, to use frozen cranberries that tend to be more widely available. I wouldn't use lingonberry cordial to make this as they are too sugary and won't give the same taste nor colour.

This whipped cranberry porridge is just as soft, fluffy and sour as it is supposed to be and served with a dash of milk it's the best I can get here in Australia.

Whipped Cranberry Porridge

(serves 2)

250g frozen cranberries

750ml water

65g semolina

1 tablespoon rapadura sugar

1. Place the cranberries and water into a saucepan and bring the mixture to boil. Let simmer for 20-30 minutes, then drain through a sieve preserving the liquid and saving the berry mash for a later use.

2. Return the cranberry juice into the saucepan and add enough water to make up to 750 ml. Bring the liquid to boil then gradually sprinkle in the semolina, whisking continuously.

3. Simmer the porridge for 15-20 minutes, whisking every now and then and adding a dash of water if necessary. The porridge can be quite thick. Add the sugar in at the last stage, stir it in and take the saucepan off the heat.

4. Place the saucepan in a sink filled with cold water. Leave to cool, then beat with electric beaters until light and fluffy. Serve the porridge at room temperature or cold with a dash of milk.

62 comments:

This looks lovely - definately trying it! Quick Sydney-sider question for you...what kind of semolina do you use, and can you find froze cranberries all year or do you just stock up on the Creative Gourmet ones during x-mas?

ohh this looks sooo good and pretty...ive never had whipped porridge before so im really curious about the taste/texture! it doesnt seem all that simple and quick to whip up though! will make it when i come across frozen cranberries next time!

OMG! That is the best looking porridge I have ever seen! It looks so beautiful... creamy, fluffy and lite. I might have to use some other fruit I have on hand to make it. Though it will not taste the same I think it can still be good with many other fruits!

Also... wanted to tell you that your rustic, country style food is what I LOVE about your blog! I too am a country girl at heart but love food which is hearty, comforting and filling!

What a coincidence, yesterday I was craving for whipped lingonberry porridge, but I don't get lingonberries in Singapore. But cranberry is a good substitute :) Thanks! This is also one of my favorites, that my mum makes when I visit Finland :)

I would happily have that tomorrow for my breakfast...or a snack right now.Maaaaybe, you could find lingonberries in Tasmania. They grow a lot more different types of berries, than around these parts, not sure of the season though.

Wow that looks delicious! Love that it's whipped, it looks more like pudding than the kind of porridge I'm used to. Yum! I even have cranberries in the freezer so I'll give this a try to use up some cranberries(I went a little crazy last winter and stocked up! :D)

This looks, gorgeous, Maria! I wonder if Ikea would carry frozen lingonberries. I thought I had seen it there before... But I believe you can replace this with just about any berries... frozen raspberry could be great too... Yum!

Fantastic! I have made cakes and biscottis with semolina but not something like this! Love cranberries, any berries and this looks so creamy and tangy and fresh! Bookmarked and will try a version mañana!